Baked Pumpkin Custard

Created By
Patrick Mulvaney
- Chef Mulvaney is the owner-operator of Culinary Specialists Catering Company and Mulvaney's B&L

Skip the crust and try this recipe for Pumpkin Custard, which has 70% fewer calories and 97% less saturated fat than the traditional pumpkin pie* and includes heart-healthy walnuts.

Ingredients

6 sugar pumpkins, small (12-16 ounces each, about 4-inches in diameter), to be used as decorative bowls

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger, ground

1/4 teaspoon cloves, ground

1/4 teaspoon salt

2 eggs

2 cups pumpkin puree

1 cup evaporated milk, nonfat or low-fat

6 tablespoons California walnuts, chopped, toasted

Note: These crustless, individual custards can be baked either in small, hollowed-out pumpkins or in ramekins. Instructions for both methods are given.

Directions

To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray.

Preheat the oven to 450º F.

In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.

If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350º F and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325º F and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.

Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle along side.

About Us

The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The Board is funded by mandatory assessments of the handlers.The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers.

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Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. U.S. Food and Drug Administration, March 2004.

One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha–linolenic acid — the plant-based omega–3.